Protective effect of olive oil and its phenolic compounds against low density lipoprotein oxidation |
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Authors: | Montserrat Fitó María Isabel Covas Rosa M Lamuela-Raventós Joan Vila Jaume Torrents Carmen de la Torre Jaume Marrugat |
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Affiliation: | (1) Laboratori de Referència de Catalunya, 08907 L'Hospitalet, Barcelona, Spain;(2) Departament de Bromatologia i Nutrició, Facultat de Farmacia, Universitat de Barcelona, 08029 Barcelona, Spain;(3) Unitat de Lípids i Epidemiologia Cardiovascular, Institut Municipal d'Investigació Mèdica (IMIM), Carrer Doctor Aiguader, 80, 08003 Barcelona, Spain |
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Abstract: | The protective effect of phenolic compounds from an olive oil extract, and of olive oils with (extra-virgin) and without (refined)
phenolic components, on low density lipoprotein (LDL) oxidation was investigated. When added to isolated LDL, phenolics 0.025–0.3
mg/L caffeic acid equivalents (CAE)] increased the lag time of conjugated diene formation after copper-mediated LDL oxidation
in a concentration-dependent manner. Concentrations of phenolics greater than 20 mg/L inhibited formation of thiobarbituric-acid
reactive substances after AAPH-initiated LDL oxidation. LDL isolated from plasma after preincubation with phenolics (25–160
mg/L CAE) showed a concentration-dependent increase in the lag time of conjugated diene formation after copper-mediated LDL
oxidation. Refined olive oil (0 mg/L CAE) and extra-virgin olive oil (0.1 and 0.3 mg/L CAE) added to isolated LDL caused an
increase in the lag time of conjugated diene formation after copper-mediated LDL oxidation that was related to olive oil phenolic
content. Multiple regression analysis showed that phenolics were significantly associated with the increase in lag time after
adjustment for effects of other antioxidants; α-tocopherol also achieved a statistically significant effect. These results
indicate that olive oil phenolic compounds protect LDL against peroxyl radical-dependent and metal-induced oxidation in vitro and could associate with LDL after their incubation with plasma. Both types of olive oil protect LDL from oxidation. Olive
oil containing phenolics, however, shows more antioxidant effect on LDL oxidation than refined olive oil. |
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